And decipe the eggs one at Proper nutrition balance time, beating well after each Increasing insulin sensitivity naturally. redipe be amazing!! Separately in mixing bowl, cream butter and sugar together with hand or stand mixer. Wonderful end of summer cake for brunch or dessert.

This blueberry pound cake is everything a good pound cake should be. Buttery flavor, dotted with blueberries, with a dense, velvety, luscious texture. Perfectly buttery flavor, dotted with blueberriesreckpe a dense, Blueberry pound cake recipe, Blood sugar control methods texture.

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I prefer my pound dake to have just a Bluegerry moist crumbs clinging Bllueberry it. If there is batter clinging to the skewer it is underdone and not baked properly. Stand Mixer: I like Blueberryy Brain health seminars my stand mixer fitted with the paddle attachment because of the long beating time need to create the wonderful texture of this cake.

Slicing Cake: Use a serrated knife to neatly slice the cake. Enjoy other bundt cake recipes too…. I really appreciate it, friends!

I use cinnamon and brown sugar mixed together and sprinkled on to of cake before baking. After I remove from the pans I sprinkle fresh lemon juice on top after poking a few holes with a skewer. I wrap in plastic wrap and then in foil before freezing and everyone is amazed at how moist and fresh they taste.

I love your tips! Thanks for the positive feedback 🙂. I will definitely make this again. The only change I made was that I used frozen blueberries instead of fresh, because I had them on hand.

The batter was so thick that the blueberries did not sink — they stayed nicely dispersed throughout. My son wanted a blueberry cake for his birthday. We have gluten allergies and he has a milk allergy as well. I have found that I can replace regular flour with Bobs Redmill flouruse Smart Balance tub butter for butter, and almond milk instead of real milk, and it usually works fine.

Someone said their cake out light but ours came out kind of dense but it was still amazing. Hi, Connie! Happy birthday to your son! This cake is very light and delicious. I went by the recipe very carefully. It turned out beautifully but all the blueberries were at the bottom of the pan.

That was disappointing! I made this cake for an office party. Everyone loved it. Just made this blueberry bundt cake for my book club with my girlfriends and it was a hit! I used a fancy bundt cake pan which made it look fun.

I followed the recipe exactly as written without making any changes to it. It was light, airy, and oh so delicious. This recipe is solid! Hi, Aysegul!

Oh my, thank you so much for sharing your positive review. Your email address will not be published. Notify me of followup comments via e-mail. You can also subscribe without commenting. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer. Blueberry Pound Cake April 26, By Kathleen 15 Comments.

JUMP TO RECIPE. Save Recipe! Prep Time 20 minutes mins. Cook Time 1 hour hr 20 minutes mins. Cooling Time 10 minutes mins. Total Time 1 hour hr 50 minutes mins. Servings: 12 Servings. Author: Kathleen. US Customary - Metric. Instructions Cake: Preheat the oven to °F. Spray a cup bundt pan with nonstick baking spray and add a few tablespoons of all-purpose flour to the pan, shake it around to coat well, remove any tap out, and threw away any excess.

Add sugar 3 cups and beat at medium speed for minutes, or until the mixture is light and fluffy. I beat for 7 minutes. Add eggs 6one at a time, beating just until the yolk disappears and is incorporated into the batter. Add to butter mixture, alternating with sour cream 1 cupbeginning and ending with the flour mixture.

Beat batter on low just until blended after each addition. Stir in vanilla 2 teaspoons. Using a rubber spatula, fold in blueberries 2 cups. Continue to fold until they're mixed evenly throughout the batter. Cool pan on a wire rack for minutes, then invert the pan onto a plate, remove the cake from the pan and cool completely.

Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency.

Pour over completely cooled cake. Let the cake sit for the glaze to set, then serve. Blueberry Coffee Cake. Lemon Cream Cheese Pound Cake. Peach Pound Cake. Strawberry Pound Cake. Notes Bundt Pan: The size of the bundt pan really matters.

If there is batter clinging to the skewer it is underdone and not baked properly Stand Mixer: I like to use my stand mixer fitted with the paddle attachment because of the long beating time need to create the wonderful texture of this cake.

Thick Batter: Be sure to scrape down the sides of the bowl throughout mixing. Serving: 1 serving Calories: kcal Carbohydrates: 93 g Protein: 7 g Fat: 29 g Saturated Fat: 17 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 8 g Trans Fat: 1 g Cholesterol: mg Sodium: mg Potassium: mg Fiber: 1 g Sugar: 68 g Vitamin A: IU Vitamin C: 3 mg Calcium: 47 mg Iron: 2 mg.

DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE! Tag GonnaWantSeconds or gonnawantseconds on Instagram! Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated.

: Blueberry pound cake recipe

Fresh Blueberry Pound Cake Recipe	i have same luck with other blueberry cake recipes so i knew it would work. Good to know — thanks so much! I have also made this cake with frozen blueberries but it seems to freeze the batter when I add them. I just find it harder to work with the batter when adding it to the pan. But the cake def. tastes just as fabulous either way! I just made my lemon glazed blueberry pound cake last night and taking it to a potluck today. Have a super weekend. Do you use unsalted or salted butter? Could I use one of each? Thank you! Hope you love it! I was looking for a recipe to have for a brunch! I now have one! I love all things blueberry 🤗. Allie, this blueberry pound cake looks so wonderful. So full of big , juicy berries and that crispy top! Allie I remember when you first posted these — you still have me drooling here — this is pretty much perfect! Hope alls well with ya! I made this cake today because I had too many fresh blueberries. Also, it took almost 2 hours to bake. I thought there was something wrong with my oven. I finally bumped the temperature up to for the last half hour. This recipe is EXCELLENT!!! SO GOOD!!! I made this cake with three cups of flour , with one quarter cup for blueberries, very very very dry, no taste except for the berries. Wasted a lot of ingredients. Followed the recipe to the tee. Beautiful cake, and delicious, great for breakfast! Gets raves from everyone who tries a slice at my house. I have made this cake, and it is delicious. However, the batter is very difficult to work with — very thick. Am I doing this right? If it tastes delicious and the batter is very thick, then you must be doing everything PERFECTLY! It is a thick and hard to work with batter, but so delicious! Please let me know ASAP…. Hi Elaine, hope you get this in time. I am very part time here, so come in and answer questions when I can. Then mix in the dry ingredients by hand. You do it by hand because it is a pound cake and very dense. Using a mixer at the final stage would incorporate a lot of air into the batter and change the consistency. Note that it will be a very thick batter. Happy baking! Your email address will not be published. Home » Blueberry Pound Cake. A moist, dense, buttery pound cake packed with plump, juicy blueberries. Prep Time 20 minutes mins. Cook Time 1 hour hr 15 minutes mins. Total Time 1 hour hr 35 minutes mins. Servings: 1. Author: Allie Taylor. Instructions Preheat oven to °. Sift remaining flour with baking powder and salt, set aside. Separately in mixing bowl, cream butter and sugar together with hand or stand mixer. Add eggs, one at a time, beating well after each addition. Add vanilla and beat until fluffy. Fold dry ingredients by hand into batter until well blended. Pour into greased and floured 10" tube pan. Sprinkle with 1 tablespoon sparkling white sugar or turbinado sugar. Bake 1 hour and 15 minutes or until cake is golden brown and tests done. Cool cake in tube pan for 10 minutes. Use a sharp knife to carefully separate cake from the edges of the pan and around the tube in the middle. If it's a 2-piece tube pan - also use the knife to separate the the cake from the bottom of the pan. Carefully remove the cake from pan and cool on a baking rack. Notes If you use frozen blueberries, make sure they are completely thawed and drained. Fruity White Wine Peach Sangria ». I made this cake exactly like the recipe. It is fantastic! Best blueberry cake I have ever made! This would definitely be worth the calories, though I might turn into Violet from Willy Wonka! You are too funny Denise. Only you would think of Violet and Willy Wonka! blueberries are so good this time of year! This sounds amazing 🙂. the cherry tree in our current yard makes up for it a bit 😉 I would go out of my way to get fresh blueberries for this cake — it sounds so SO good! Thanx dear; have a great day. une pure merveille,gourmande à souhait,belle journée! a marvel, greedy desire, beautiful day. Just wondering how this cake would freeze? All Rights Reserved. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content. List of Partners vendors. Recipes Desserts Fruit Desserts Blueberry Dessert Recipes. Better-Than-Starbucks Blueberry Pound Cake. Submitted by BachFromTheDead. Trending Videos. Add Photo 9. Prep Time:. Jump to Nutrition Facts. Directions Preheat oven to degrees F degrees C. I Made It Print. Nutrition Facts per serving Calories 19g Fat 37g Carbs 7g Protein. Check out my old fashioned pound cake , coconut pound cake , lemon pound cake, and banana pound cake. On your phone? Check the web story here! They work very well in this recipe. If you want some added insurance you can measure out your flour into a mixing bowl, then remove tablespoons of the flour and toss it with the blueberries in a separate bowl. Sour cream is the secret ingredient to a moist pound cake. Sour cream pound cakes are seriously amazing! See my note on how-to below. Bundt Pan: The size of the bundt pan really matters. I use a cup bundt pan and the cake batter comes up to about an inch from the top. The batter has never overflowed from this size pan. Do Not use a smaller size pan. To test for doneness skip the toothpick and use a bamboo skewer. I prefer my pound cakes to have just a few moist crumbs clinging to it. If there is batter clinging to the skewer it is underdone and not baked properly. Stand Mixer: I like to use my stand mixer fitted with the paddle attachment because of the long beating time need to create the wonderful texture of this cake. Slicing Cake: Use a serrated knife to neatly slice the cake. Enjoy other bundt cake recipes too…. I really appreciate it, friends! I use cinnamon and brown sugar mixed together and sprinkled on to of cake before baking. After I remove from the pans I sprinkle fresh lemon juice on top after poking a few holes with a skewer. I wrap in plastic wrap and then in foil before freezing and everyone is amazed at how moist and fresh they taste. I love your tips! Thanks for the positive feedback 🙂. I will definitely make this again. The only change I made was that I used frozen blueberries instead of fresh, because I had them on hand. The batter was so thick that the blueberries did not sink — they stayed nicely dispersed throughout. My son wanted a blueberry cake for his birthday. We have gluten allergies and he has a milk allergy as well. I have found that I can replace regular flour with Bobs Redmill flour , use Smart Balance tub butter for butter, and almond milk instead of real milk, and it usually works fine. Someone said their cake out light but ours came out kind of dense but it was still amazing. Hi, Connie! Happy birthday to your son! This cake is very light and delicious. I went by the recipe very carefully.
The Best Blueberry Pound Cake	If Bluueberry glaze pounnd too Blueberry pound cake recipe, add more milk. Metric US Customary. Policies Brain health seminars Design by Weller Smith Design. How to Make Blueberry Pound Cake This easy blueberry pound cake recipe comes together with just a handful of very simple ingredients. How do I keep my pound cake moist?
Southern Blueberry Pound Cake	Photo by Jamie Marwick. DKA and eating disorders Powder Bluebedry Salt - Rrcipe help the cake to rise while baking. Add the cream cheese; beat until smooth, about 30 seconds. This super moist lemon blueberry cake comes together in about an hour with just a handful of standard ingredients you probably already have in your pantry. Do not overbake. Make sure leave a STAR REVIEW if you loved this recipe! Spread the batter to even the top, and sprinkle the top generously with sugar, if desired.
Blueberry Pound Cake	Topped Poumd sweet vanilla glaze, Blufberry classic recipr cake is Blueberry pound cake recipe to become an instant favorite with you and your family. Blend in vanilla extract. w eight vs volume. But don't worry if it does curdle as once the flour is added the batter will smooth out. Course Dessert. christmas baking.
Directions	While a simple dusting of powdered sugar is a classic finish, some versions also include an icing on top like a sweet and tangy lemon glaze! A homemade blueberry pound cake recipe should be light, with a finely textured, moist, and even crumb. It should have a firm, crispy crust that serves as a beautiful contrast to the soft, buttery inside. Finally, the cake should boast a rich flavor , which is why this recipe calls for plenty of vanilla extract and almond extract. Use some of the flour to coat the blueberries before adding them to the batter. As always, specific measurements and step-by-step baking instructions are included in the printable recipe box at the bottom of the post. A blueberry pound cake with cream cheese is one of the best desserts out there! The cream cheese helps the cake stay moist and dense, similar to how sour cream or yogurt add moisture to baked goods. Either fresh or frozen blueberries will work in this recipe, so use whichever you prefer. The fresh summer blueberries are always my preference — for both taste and texture. Do not thaw frozen berries before tossing them with flour and folding them into the batter. This easy blueberry pound cake recipe comes together with just a handful of very simple ingredients. Bake it in advance and enjoy the cake for days — when hosting holiday gatherings, sipping tea with a friend who drops by, or at a large church potluck. No matter the season or the occasion, this dessert is always well received! This blueberry pound cake with cream cheese is absolutely delicious served plain, with just a dusting of powdered sugar or a tart lemon icing. That said, you can make it even fancier with some fresh berries or other fresh fruit on the side and a dollop of whipped cream. You can never go wrong with a scoop of vanilla ice cream , too. Read More. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. All rights reserved. Privacy Policy. Skip to content Get 5 quick-prep meals you can make tonight. Home What We're Eating Southern Blueberry Pound Cake Southern Blueberry Pound Cake by Blair Lonergan published on Jun 24, , updated Jan 31, Jump to Recipe Jump to Video Leave a Review Pin Recipe. Lemon Blueberry Pound Cake I love the combination of vanilla and almond extract with the blueberries in this cake; however, you can easily make a lemon blueberry pound cake with the addition of lemon extract or fresh lemon zest and a sweet lemon glaze. The Secret to a Good Pound Cake A homemade blueberry pound cake recipe should be light, with a finely textured, moist, and even crumb. Here are a few important tips to guarantee a moist blueberry pound cake every time: Room temperature ingredients: starting with room temperature ingredients makes it easier to cream the butter, sugar, cream cheese, and eggs. This ensures maximum volume and lift for your cake. Real butter: always use real butter not margarine or other substitutes for the proper fat content and texture. Cold oven: by cooking the cake at a lower temperature for a longer period of time, you achieve an extra-deep brown, thicker, more flavorful crust — a product of the Maillard reaction and caramelization of the sugars in the batter. Store at room temperature: wrapped tightly, the pound cake will stay fresh at room temperature for days. It actually gets better as it sits! While refrigerating the cake will extend its shelf life, this can also alter the texture of the cake. Fresh blueberries: fresh berries are always my preference, but you can sub with frozen blueberries in a pinch. See my notes below for those details. Cake flour: such as Swans Down brand. The cake flour rather than all-purpose flour gives the cake a more tender crumb, and an extra-light, extra-fluffy texture. Granulated sugar: for just the right amount of sweetness. Salted butter: for rich flavor and moist texture. Do not use whipped cream cheese or spreadable cream cheese from a tub. Eggs: give the cake structure and lift. Kosher salt: just enough to balance the sweetness in the cake. Pure vanilla extract: for rich, warm flavor. Almond extract: adds a slightly fruity taste. How to Make Blueberry Pound Cake This easy blueberry pound cake recipe comes together with just a handful of very simple ingredients. Toss together blueberries with flour; set aside. Mix together the batter in the bowl of a stand mixer, scraping the sides of the bowl regularly. Fold in the flour-coated blueberries. Pour the cake batter into a well greased and floured Bundt pan or tube pan. Place in a cold oven, turn the temperature to °F, and bake for about 2 hours. Let the cake cool, dust with powdered sugar, then slice and serve! Preparation and Storage Tips The pound cake will stay fresh when covered at room temperature for days — it does not need to be refrigerated. To extend the life of your cake, wrap it tightly and store it in the refrigerator for up to 1 week or freeze for up to 3 months. How to Store Pound Cake: For the refrigerator or countertop, you can just wrap the cake tightly with plastic wrap. For the freezer, I recommend a layer of plastic wrap, followed by another layer of aluminum foil to prevent freezer burn. The cake is best when prepared 1 day in advance. The flavors come together and it gets more moist as it rests! Cakes freeze very well. Just let the cake completely cool off this may take several hours. Then double wrap the cake in plastic wrap, then in foil, then place into an extra-large freezer bag. Freeze for up to 3 months. PS - remember to write the date and contents on the freezer bag. For a variety of easy southern recipes sent straight to your inbox, subscribe to My Kitchen Serenity and get a free 5-day meal plan! Click here to subscribe! Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app. I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family. Hi Martha! All mixed up until it's the consistency of honey. Hope you enjoy! Thank you for visiting my blog 🙂. Hi Gloria! If you do, please let me know how it turns out. I didn't use a toothpick like I should have. then I let it cool for 40 min. When I turned it out, the inside wasn't cooked at all. The toothpick came out clean, but it still wasn't completely cooked, but close. I'd love any suggestions. The cake still tastes great though! Hi Kim. Such as an oven not cooking evenly or not cooking at the proper temperature, the ingredients being old, etc. The toothpick test is the best way to determine cake doneness. Thank you so much for letting me know. Hello I just made this cake the day before yesterday and I left it on the counter top covered. How many days can the cake be left out at room temperature and should I refrigerate it once it is cut? Hi Jasmine! Thank you for visiting my blog and making this cake! This cake should be eaten within days of making it. After that, it should be frozen. Refrigerating it might dry it out a little but be sure to wrap it tightly. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer Home About Recipes Main Course Side Dishes Desserts Dips and Appetizers Low Carb and Keto Kitchen Product Reviews This for That Search. menu icon. search icon. Home » Desserts » The Best Blueberry Pound Cake. Jump to Recipe Print Recipe. Why You'll Love This Cake Wonderfully Delicious Cake As-Is. How to Make It For the absolute best results for this blueberry pound cake, please follow the recipe card below. Add vanilla extract. Add to egg mixture. Expert Tips Some people really love the flavor combination of blueberries and lemon. Is pound cake better warm or cold? How long does a homemade pound cake last? What rack should you bake a pound cake on? Can you freeze pound cake? Easy Chocolate Orange Cake. Best Blueberry Pound Cake. It's baked in a sugar-coated bundt pan for the best flavor! Course: Dessert. Cuisine: American. Prep Time: 20 minutes minutes. Cook Time: 1 hour hour. Total Time: 1 hour hour 20 minutes minutes. Servings: Calories: kcal. Author: Anne Clark. Instructions Preheat oven to F. Coat a tube pan or bundt pan with 1 tablespoon of softened butter. A pastry brush works well for this; get into all the nooks and crannies of pan. Sprinkle ¼ cup sugar all over the inside of the pan. Tap the pan to help distribute the sugar, make sure to coat the entire inner surface of the pan. Place pan in the refrigerator until ready to pour the batter in. Alternatively, you can spray the pan with non-stick oil-flour spray instead of the butter and sugar, but the sugar crust is so good! You'll love it! Place the blueberries in a bowl and add ¼ cup flour. Toss to coat all the blueberries, and set the bowl aside. Place the remaining butter and sugar in a large mixing bowl. Mix with an electric mixer for 3 minutes on medium speed; scrape down sides of bowl once during mixing. Add eggs one at a time, blending between eggs, on medium speed for about 3 minutes total.

Blueberry pound cake recipe -

Moist and fluffy on the inside. Pound cakes have been popular for a very long time. Probably because they're very easy to make thanks to only using one cake pan. With a wide variety of different style bundt cake pans, it's easy and fun to show off your special design!

Be sure to also check out my Blueberry Orange Muffins recipe. Another great opportunity to eat delicious blueberries! Wonderfully Delicious Cake As-Is. Of course, nobody would resist a scoop of vanilla ice cream next to your slice of blueberry pound cake!

Right Amount of Sweetness. This cake isn't overly sweet or rich. It has just the right amount of flavor, level of sweetness, and blueberry flavor. Easy to Make. There's nothing out of the ordinary as far as the recipe steps; it's really quite simple.

It's totally worth every minute spent preparing this cake and eating it, too! Plus, if you can't find fresh blueberries, frozen blueberries can be used instead , but fresh tend to have more flavor. Perfect for Breakfast and Dessert.

Let's face it, this delicious cake can be enjoyed at any time of the day whether it's a meal, snack, or dessert. Just like my Apricot Nectar Pound Cake , this cake is frequently requested.

Blueberries - Fresh blueberries are the top choice here as they tend to be more flavorful. Frozen blueberries are a fine substitute if you can't find fresh ones. Butter - The butter should be room temperature or soft to the touch so it will blend easily and evenly with the sugar.

We'll also coat the bundt pan with some of the butter yes! All-Purpose Flour - No need to sift the flour because most flour nowadays is pre-sifted. Most of the flour goes in the cake, but some of the flour is used to toss the blueberries in.

More about that later. Granulated Sugar - For the sweetness of course! But also for coating the inside of the bundt pan. Eggs - The eggs should be at room temperature. If you add ice-cold eggs to the batter, the butter may firm up and the mixture won't be as smooth.

Vanilla Extract - Use the real stuff if you can! The flavor of real vanilla extract just can't be replaced with imitation stuff. Baking Powder and Salt - These help the cake to rise while baking. Be sure to use baking powder and not baking soda.

For the absolute best results for this blueberry pound cake, please follow the recipe card below. This blueberry pound cake is fabulous as-is! However, some people like my family have to have ice cream with their cake lol.

So, vanilla ice cream is an excellent choice as well as whipped cream. Some people really love the flavor combination of blueberries and lemon. So if this is you, you can add tablespoons of lemon juice to the batter. When measuring flour and sugar , overfill the measuring cup, then run the back of a butter knife across the top of the measuring cup to level off.

Test the cake for doneness after 1 hour of baking. The easiest way to check for doneness is to insert a clean wooden toothpick into the batter. If the toothpick comes out clean no gooey batter stuck to it , the cake is done.

This recipe calls for a bundt cake pan, but you could also use a tube pan or a loaf pan. As long as they're the same size as the bundt pan, a different-shaped pan should be fine. I must say that this pound cake is delicious while it's still warm because it kinda reminds me of a warm blueberry cobbler.

Plus, there's no refrigeration needed to store this cake. Keep the cooled-off pound cake covered with plastic wrap or keep it in a cake holder. Eat it within days. Always use the middle oven rack position to bake just about everything; especially a cake!

STEP 5: Pour batter into the prepared pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter. Bake it for 1 hour and minutes. Let the cake cool on a wire rack.

STEP 6: When the cake is fully cooled down, make the glaze. Mix all the ingredients together and pour it over the pound cake. Optionally, decorate it with fresh blueberries. I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the center of the cake and once it comes out clean, with no cake batter on it, then it's done.

Yes, make the cake as instructed and store it in an airtight container or covered by plastic wrap. Store the blueberry pound cake on the kitchen counter in an airtight container or covered by plastic wrap.

It's best enjoyed within a days. Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram juliemarieeats. To get more ideas by following me on Pinterest. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

A new family favorite. My kids keep asking me to make it again. Thank you for the amazing recipe. The texture of it is absolutely amazing! I highly recommend to try it. Skip to main content Skip to primary sidebar menu icon. Instagram Pinterest. search icon. Jump to Recipe This Blueberry Pound Cake is so delicious and full blueberries.

Simple decoration: This cake is decorated with the fresh blueberries, making for a no-fuss kinda of cake. Lemon zest: The lemon zest gives a bright flavor to the pound cake and really complements the blueberries. Butter: Let the butter come to room temperature before using it. Eggs: Let the eggs come to room temperature before baking.

Sour cream: Sour cream makes for a a super soft and tender cake. Thank you! Sooo amazing, it turned out so delicious. I love this recipe especially for a little breakfast snack for a week!!

Absolutely delicious pound cake! I followed the recipe exactly and it came out perfectly. It has wonderful flavor and a great texture. This is a keeper. Made this for family and it was a a massive hit! It disappeared in minutes and everyone commented on how delicious it was! Thank you so much for your amazing recipes!

This loaf is delicious! Perfect combination of lemon and blueberry, moist and covered with frosting! Let me tell you It did not disappoint.

Lemony, filled with blueberries, covered in a powdered sugar glaze, and with a cup of tea. Mmhmm just how I love to spend my mornings. I have questions. At instruction number 2 you said add cream and butter together but after that when u see number 5 you said add sour cream and whole milk.

Dose it mean that you put a little sour cream with butter and remain them for isntruction 5? Hope that helps.

Enjoy the cake! I got confused and added the sour cream in the beginning. It has beautiful body while being fantastically moist. The citrus, coupled with the sweetness of the berries in our case Alaskan Blueberries — shout out to Ketchikan Blueerry Festival is a genuine treat.

Whenyou feel like having a decadent treat from a bakery, make this instead. This dessert loaf is literally everything promised! Save my name, email, and website in this browser for the next time I comment.

This […] Jump to Recipe. What makes this pound cake so good? Be sure to sift the confectioners sugar for the glaze for best results. Eggs : This recipe calls for 4 whole eggs that help give it a soft, fluffy crumb.

Make sure your eggs are at room temperature. Forgot to set your eggs out ahead of time? No problem. Place them in a bowl of warm water for 10 minutes before mixing into the batter. Lemon zest : For lots of bright, fresh lemon flavor, massage the lemon zest into the granulated sugar with your hands before adding the butter.

This helps the flavor really shine through! Blueberries : Find the ripest, juiciest, freshest bluebs you can for the best lemon and blueberry loaf cake. To keep the berries from falling to the bottom of the loaf, be sure to coat them in flour before folding into the batter. I use this same trick when making my Blueberry Streusel Muffins.

Works like a charm every time! Be careful when measuring the flour. Too much will make for a dry, crumbly cake.

If possible, measure the flour with a digital kitchen scale. Baking powder : Baking powder gives the cake rise and prevents it from being too dense. Be sure to check your expiration date for maximum freshness. Sour cream : Sour cream is my go-to ingredient for deliciously moist and tender cakes.

Like the butter and eggs, make sure your sour cream is at room temperature. Vanilla : Add a splash of high quality vanilla in both the cake and the glaze for the best flavor.

How to make lemon blueberry pound cake from scratch It takes just a few minutes to whip up the batter for this simple loaf cake. Step 4: Add the vanilla and mix to combine. Step 5: Whisk together 2 cups g of flour, baking powder and salt. How to glaze a pound cake A simple vanilla icing is the perfect topper for this easy loaf cake.

Tips for the best loaf cake When it comes to cakes, loaf cakes made in a 9 x 5 inch pan are my go-to. Measure the flour correctly. The number one reason that cakes come out too dense is because too much flour was added to the batter.

I suggest using a digital scale for easy and accurate measurements. Begin by fluffing the flour first with a fork and then use a large spoon to transfer the flour to a measuring cup. Level the top with the flat side of a butter knife before pouring into a bowl. Do not over mix. Next to too much flour, over mixing the batter is often to blame for a dry, dense cake.

Leave the arm workout for another time and only mix the batter until a few streaks of flour remain. Then ever so gently fold in the blueberries by hand using a large spatula. Less is more my friends. Line the pan with parchment.

Do yourself a favor and line the pan on all sides with parchment paper, allowing the short sides to hang over by a couple of inches for easy removal of the loaf once baked. Plus it makes clean up a breeze! Cool completely. The good news is your kitchen will smell like a bakery while this lemon loaf is baking.

If you pour the glaze on top of a warm cake it will slide right off the sides. Take it from me and hold off for the cake to cool completely. I give you permission to take a nap while you wait.

Store at room temperature. Refrigeration will quickly dry out cake so keep it tightly covered at room temperature. Can you use frozen blueberries? How to store pound cake Did you know that a good pound cake actually tastes better the next day? Can I use yogurt?

Homemade Blueberry Pound Cake is revipe with puond and Carbohydrate metabolism and insulin resistance blueberries! It's baked in a Blyeberry bundt Blueberry pound cake recipe for a crispy outer crust. Moist and fluffy on the inside. Pound cakes have been popular for a very long time. Probably because they're very easy to make thanks to only using one cake pan.